Allergy Tips

Allergy Tip #1: While generosity is a value we all want to promote, discourage children from sharing food at school as this could be very dangerous to some of their friends.

People with allergies have to be very careful about what they eat. It only takes a tiny trace of residue to cause some people to react. Sometimes the ingredient transfers to another food that does not normally have that ingredient in it. For example, a knife with peanut butter residue on it could be used for another spread or foods with nuts can get mixed in with other foods in bulk food bins.

Cross-contamination is the accidental transfer of an ingredient (food allergen) to a product that does not normally have that ingredient in it. Through cross-contamination, a food that should not contain the allergen could become dangerous to eat for those who are allergic.

Cross-contamination can happen:

during food manufacturing through shared production and packaging equipment;

Allergy Tip #9: Read labels every time you shop. Manufacturers may occasionally change their recipes or use different ingredients for varieties of the same product.

Remember to always read the labels on pre-packaged foods or ingredients you use in cooking.

Product size does not affect the likelihood of a reaction; however, the same brand of product may be safe to consume for one product size but not another. This is because product formulation may vary between different product sizes of the same product or be produced in a different facility. Always read the ingredient lists carefully.

Allergy Tip #10: Which tree nuts are included in Canada’s list of priority food allergens?

The tree nuts included are almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts (pignolias), pistachio nuts and walnuts. Peanuts are part of the legume family and are not considered a tree nut.

Mortadella (a type of Italian sausage which may be flavoured with pistachio nuts)

Vegetarian dishes

Avoid food and products that do not have an ingredient list and read labels every time you shop.

Note: These lists are not complete and may change.

Allergy Tip #13: Avoid imported foods with ingredient lists in a different language.

For example, imported chocolate bars may not list peanuts, even when they are present. Food and food products purchased from other countries, through mail-order or the Internet, are not always produced using the same manufacturing and labelling standards as in Canada.

Allergy Tip #16: Students, put it away if someone tells you that they’re allergic. Ask the main office for more food if you’re hungry.

Allergy Tip #17: Please check with your teacher first before you bring any gifts or treats to class.

Allergy Tip #18: Be aware that the epinephrine injection must be followed by further treatment and observation in a hospital emergency room.

Currently there is no cure for food allergies. The only option for managing the risk is to completely avoid the specific allergen. Appropriate emergency treatment for anaphylaxis (a severe allergic reaction) includes an injection of epinephrine, which is available in an auto-injector device. Epinephrine is the only medication that can stop an allergic reaction from progressing and must be administered as soon as symptoms of a severe allergic reaction appear. Antihistamines, if used, should be given AFTER epinephrine has been administered. The injection must be followed by further treatment and observation in a hospital emergency room. If your allergist has diagnosed you with a food allergy and prescribed epinephrine, carry it with you all the time and know how to use it. Follow the advice of your allergist on how to use an auto-injector device.

Allergy Tip #20: Designate a place in your kitchen for your allergens.

One of the easiest ways to limit cross contamination is to try to keep all of your allergens in the same place when possible. Store your child’s lunch bags and lunch containers in a location away from the allergens. In the event that you think there may be cross-contamination, wash using soap and warm water. Allergens can stay on sponges and towels so the safest option is to use disposable methods, such as paper towel or wipes.